Dry Paneer Manchurian Recipe

Paneer Manchuria Recipe is one of the best Indo-Chinese recipes. This recipe is similar to Gobi-Manchurian but uses soft Paneer cubes instead of cauliflower florets. It is one of the easiest Paneer dishes of Indo-Chinese cuisine and an ideal party food as well. This can be served as a starter in parties or as a side dish in normal weekend dinners.

Manchurian dishes from Indo-Chinese cuisine are a favorite among many. Gobi Manchurian, mushroom Manchurian, Veg and chicken Manchurian are some of the most known varieties. Paneer Manchurian dry recipe is basically an adapted version of Chinese cuisine with Indian touch which meets the Indian’s requirements.

How healthy Paneer Manchurian Dry Recipe is:

Paneer Improves bone and teeth health as it is a good source of calcium and phosphorus

Cottage cheese is a great source of conjugated linoleum acid that helps in boosting the metabolism of the body, thus aiding weight loss.

Raw Paneer is advised to give to the growing children as well as youths.

Paneer Manchuria Recipe Making Steps

30 Mins

Persons: 3

Difficulty: Easy

Ingredients

Paneer/Cottage cheese cubed: 9 pieces of 1 inch

Maida / plain flour / all-purpose flour: ½ cup

Corn flour: 2 tbsp

Kashmiri chilli powder / Lal Mirch powder: 1 Tsp

Salt: to taste

Water: as required

Oil: for deep frying

Other ingredients:

Oil: 3 Tsp

Ginger: 1 inch finely chopped

Garlic: 2 cloves finely chopped

Onion: 1 small finely chopped

Tomato sauce: ½ cup

Soy sauce/soya sauce: 1 tbsp

Vinegar: 1 tbsp

Salt: to taste

Kashmir chilli powder / lal mirch powder: ½ tsp

Spring onion chopped: 1

Making Procedure

In a large mixing bowl take maida and corn flour. Further, add chili powder and salt.

Mix well making sure all the dry ingredients combined well. Now slowly add water as required and make a smooth flowing consistency batter.

Furthermore, add cubed Paneer and coat well with batter. Then deep fry the coated Paneer in hot oil till they turn golden brown.

I love cooking and i indulge in every food that is tangy. I am basically a traveler who travels a lot and very frequently on work through the places all over the world. And so I get a chance to taste many dishes, variety of foods, cuisines and flavors. Whenever I feel a new chow I go to the corresponded chef and ask all the ingredients & whole method how he made and follow the recipe again and again when he made. I straight away try the recipe after reaching home and sharing my cooking experiences here on WahRecipes by fulfilling my wish of aspiring a chef.